How do you determine bulk fermentation total time?

Profile picture for user _vk
_vk on 22 Feb 2017 at 03:52

Hi guys. All my last batches have being a "custom" recipe. I mean, I determined the proportion of WW to BF, the hydration, the add-ins amount and the percentage of levain. 

Then I mix/autolyse/knead and bulk. The bulk and S&F are more determined by my availability then other thing. Every thing is cool. 

But I'm not really sure how I do determine the bulk is enough. Perhaps I wait the dough to double twice. I think... Sometimes I cut trough the dough to see how the bubbles are doing there... 

I think at first I was under bulking and over proofing. Now I think I'm over proofing, but am I also over bulking?

How do you set the bulk time?

Thanks

happy baking

V.

Things to look for are elasticity and extensibility. The dough should also be aerated and billowy.

Also by baking for a while you get to know with how much starter you use, flour used and temperature a rough guide to how long it'll take.

you are making.  Some recipes require a bulk ferment where the dough rises 100%, others 25% and others nothing at all if a100% rye bread.  In bread making everthing is relative but nothing is based on time.... it is all based on how it looks and feels.

I like to use straight sided clear containers for fermenting, so I can see the dough. If there are good bubbles in the dough I judge it safe to either shape it or put it in the fridge for an overnight retard. If the latter I will put it in the fridge before the bubbles are very big because it will continue to ferment even in the fridge. The dough should feel lively and springy.